This is a sponsored post written by me on behalf of Dairy Farmers of Canada. All opinions are 100% mine.
Time and patience. Two very important things you need when preparing this soup!
I wish this was a soup that you could whip up on a stormy, cold weeknight… but it’s not. It takes time. And trust me, you’ll want to take your time and be patient with this soup. Cooking the onions low & slow for an hour or two strips away the potent and intense flavours of the onion and draws out the sweet sugars, making for a delectable caramelized treat. But this deep richness can only be achieved with time and patience.
With this soup, sweetness is key! Once topped with an award-winning Canadian Gouda, all the flavours of this soup are taken up a notch, making every bite more flavourful than the last!
And while it might seem like the star of this soup is the onions, it’s actually the rich and nutty extra-aged Gouda on top! Produced in Red Deer, Alberta, Sylvan Star Cheese’s Gouda (also known as “Grizzly” because of its bite and power) is a smooth and creamy-textured cheese with a rich and nutty flavour. This award-winning cheese, which took home 1st in two categories at Canadian Cheese Grand Prix in 2013, is produced using the milk from the cheesemaker’s own herd of Holstein dairy cows that live on the same property where the cheese is created.
Grizzly Gouda pairs well with fortified cider, white beers, fruity red wines, and surprisingly, green tea! It’s also the magic ingredient that makes this soup come to life!
So, if you have time and patience to spare this cold and snowy winter, I highly recommend warming up with a big bowl of this French Onion Soup… it’s totally worth it!
French Onion Soup with Grizzly Gouda
Is there anything more comforting on a cold winter’s day than a bowl of French Onion Soup? I don’t think so! Onions are cooked low-and-slow until they are caramelized just right! Broth and wine are infused with sweetness as the soup cooks down before being topped with bread, smothered with Canadian cheese, and broiled until bubbly. Bon appétit!
2 cups Sylvan Star Cheese, Grizzly Gouda, grated
3 medium-sized onions, thinly sliced
1/3 cup butter, divided
Salt and pepper
1 tbsp each fresh thyme and rosemary, chopped
1/2 tsp nutmeg
1 tbsp all-purpose flour
1/2 cup red wine
4 cups low-sodium beef broth
1 cup water
2 bay leaves
12 slices of day-old French baguette
1. To a large pot, over medium-low heat, add onions, butter and a few grinds of salt and pepper. Cook onions, stirring occasionally until caramelized. This process can take anywhere from 45 minutes to 2 hours depending on how rich and sweet you want the onions. For me, the longer the better. Be careful not to let the onions dry out or burn. If your pot is looking dry add a few tablespoons of water.
2. To the pot add the remaining butter, thyme, rosemary and nutmeg. Stir until butter is melted. Sprinkle in flour. Stir until flour is evenly distributed and no clumps remain. Add red wine, broth, water and bay leaves. Increase heat to medium-high and bring soup to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until soup has reduced & thickened slightly.
3. Remove bay leaves and ladle soup into 6 oven-proof bowls. Top with two slices of baguette and grated Grizzly Gouda. Broil under high-heat for 3-5 minutes or until cheese has melted. Cool slightly before serving.
Looking for More Cheesy Inspiration?
You don’t need to travel the world to find the best cheese, we produce some of the world’s finest & award-winning cheeses right here in Canada! Every month I’ll be working with the Dairy Farmers of Canada to highlight a brand new #CanadianCheese! Check out all my cheese recipes and posts here!